This is a recipe from Spain, where they cook a lot of snails. It is unusual because of the addition of the fennel stalks and their fronds, which gives a nice aniseedy taste to the dish, and also the chilies. The sauce is absolutely delicious, and if you don’t want to have snails you can use the sauce for almost anything. I do recommend it to you. This is a good party dish, served with plenty of bread and salad.